Bake in 375 oven for 12 to 15 minutes. Cool slightly; pipe crosses through pastry tube or bag with using white icing or a powdered sugar glaze.

Notes:
My mother makes these at Easter, and sometimes, at Christmas. The recipe is originally from Better Homes and Gardens, March 1973. The original recipe suggests making 24 buns; I like them slightly larger, so I usually make 16 to 18. I tend to use a candy thermometer to check the temperature of the milk and oil solution, and I use a generous 1 and a half teaspoons of cinnamon. I also use more currants; the original called for 1/3 cup. It also called for brushing the buns with a beaten egg white before baking; I don't bother. I often use put the balls of dough into greased muffin tins.